Go Back
Sourdough Scones Recipe
Chef Ava

Sourdough Scones

Bring a delightful twist to your baking with these fluffy and flavorful Sourdough Scones! Perfect for breakfast or a snack, these scones are a great way to use up extra sourdough starter.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 Servings
Course: Scones
Cuisine: Scones
Ingredients Method Notes

Ingredients
  

  • 2½ cups all-purpose flour
  • 1 tablespoon baking powder
  • ⅓ cup granulated sugar
  • ½ teaspoon salt
  • ½ cup 1 stick unsalted butter, cold and cubed
  • 1 cup sourdough starter discard or active
  • ¼ cup heavy cream or buttermilk
  • 1 teaspoon vanilla extract optional

Method
 

  1. Preheat the Oven: Set to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, sugar, and salt.
  3. Cut in Butter: Add the cold cubed butter and use a pastry cutter or your fingers to mix until the dough looks like coarse crumbs.
  4. Add Wet Ingredients: Stir in the sourdough starter, heavy cream (or buttermilk), and vanilla extract (if using). Mix until just combined—don't overwork the dough.
  5. Shape the Dough: Turn the dough onto a lightly floured surface, gently knead 2-3 times, and pat into a 1-inch thick circle.
  6. Cut & Arrange: Slice into 8 wedges or use a round cutter. Place on the prepared baking sheet.
  7. Bake: Bake for 15-18 minutes until golden brown.
  8. Cool & Serve: Let cool slightly, then enjoy with butter, jam, or clotted cream!

Notes

  • Sourdough Starter Type: You can use discard or active sourdough starter—both work! Discard gives a slightly tangier flavor, while active starter provides a softer texture.
  • Keep the Butter Cold: Cold butter ensures flaky, tender scones. For best results, freeze the butter for 10 minutes before cutting it into the flour.
  • Avoid Overmixing: Mix the dough just until combined to prevent tough, dense scones. A light touch keeps them soft and crumbly.